Flourless Chocolate-Walnut Cookies
Flourless Chocolate-Walnut Cookies are easy to bake (and I do not enjoy baking!), delicious, chocolate-y and have very little saturated fat. Adapted from acclaimed pastry chef Francois Payard, this half-batch recipes delivers a tasty lo-co dessert or treat.
Gluten Free and low in Saturated Fat, this is a 1/2 batch version of the well-known recipe by acclaimed pastry chef Francois Payard. Original recipe is available epicurious as well as other sites.
- 1 1/4 cups chopped walnuts toasted lightly
- 1 1/2 cups confectioners' sugar
- 1/4 cup plus 1 tablespoon and 1 teaspoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350°F.
- Line large baking sheet with parchment paper.
Spread walnut halves (or pieces) on a large rimmed baking sheet and toast in oven (I use a toaster oven) for about 9 minutes, until they are golden and fragrant. Let cool slightly then coarsely chop (if using walnut halves.)
- Mix sugar, cocoa and salt in a bowl.
Stir in the toasted walnuts.
Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)
- Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds.
- Bake cookies until tops are lightly cracked and glossy, about 15 minutes.
Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
Makes ~ 2 dozen cookies.
Nutrition Facts per epicurious recipe.